| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Digest, Fatfree |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Dry black beans, soaked |
|
|
Overnight |
| 12 |
c |
Water |
|
|
Grated peel from one orange |
| 4 |
|
Vidalia onions, chopped |
| 1/2 |
cn |
Mild green chilis |
| 2 |
|
16 oz cans stewed or canned |
|
|
Tomatoes |
| 1 |
ts |
Molido (dried Mexican |
|
|
Oregeno) |
| 4 |
|
Cloves minced garlic |
INSTRUCTIONS
Drain the soaking water from the beans and add the 12c water. Bring to a
boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when
beans just start to get soft. Add all other ingredients except the molido
and cook until beans are truly soft. Add molido, stir in well, turn off
burner and allow to sit for 30 minutes. Serve over rice or corn bread, or
use in enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the
cooking time according to taste. I can tell by the smell that they are
done. If the beans seem too liquid, leave the lid off after adding the
onions and allow them to cook down.
NOTE: I personally prefer 2t of molido, but this is a bit much for some
folks. I'll bet it would be good with the fresh stuff, if I could ever find
it!
From: "Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 8 Issue 57]
June 18, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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